Menu Enter a recipe name, ingredient, keyword...

Gingerbread with Fluffy Lemon Sauce

By

From Janet Fremont in memory of her mom, Dorothy Stamm

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • Bread:
  • 2 cups flour
  • 1/2 cup sugar
  • 2 t ground ginger
  • 1 t ground cinnamon
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 cup light molasses
  • 1 stick butter or margarine cut in 4 pieces (1/2 cup)
  • 1 egg, lightly beaten
  • Lemon Sauce:
  • 1/2 cup sugar
  • 2 T cornstarch
  • 1/8 t nutmeg
  • 1 T butter
  • 4 T lemon juice
  • 2 t grated lemon rind
  • 1 egg, beaten

Details

Preparation

Step 1

Preheat oven to 350 degrees and butter and flour a 9" baking pan.

In a large bowl combine flour, sugar, ginger, cinnamon, baking soda and salt. Stir until blended.

In a small bowl combine molasses and butter. Add boiling water and stir until butter melts. Add molasses mixture and beaten egg to flour mixture and beat with electric mixer for 2 full minutes.

With rubber spatula, scrape batter into prepared pan. Bake 45 - 50 minutes. Cool in pan on wire rack.

Lemon Sauce:

Mixt together in saucepan, sugar, cornstarch and nutmeg. Gradually stir in 1 cup boiling water. Boil 1 minute stirring constantly.

Stir in butter, lemon juice and grated lemon rind. Gradually blend this mixture with beaten egg.

‚Äč

You'll also love

Review this recipe

Double lemon spritz cookies Magic Lemon Squares